JP2005237391A - Oil and fat-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide oil and fat-containing food hardly accumulating as body fat when ingesting into the body, usable as energy more positively, contributing to storage of glycogen of the liver and the muscle at the time of consuming physical strength, getting tired, and doing exercise, enabling obtaining effects of recovery of fatigue, nutrient supply and stamina reinforcement, containing oil and fat excellent in oxidation stability and having excellent palate feeling such as melting feeling in the mouth. <P>SOLUTION: The oil and fat-containing food contains 1-85 wt.% of diglyceride comprising C2-10 fatty acid and C10 fatty acid. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an oil-containing food. In particular, the present invention provides a food that is difficult to accumulate as body fat when eating this food, is easily used as energy, and contributes to stamina preservation during fatigue. Further, the present invention provides foods that are excellent in the oxidative stability of the fats and oils contained therein and that have a good texture such as mouth melting.

  Humans are taking the necessary energy sources mainly from carbohydrates and lipids, but the current situation is that caloric intake is excessive in the modern diet. In particular, lipids have a high caloric value, and excessive intake promotes obesity and is considered to be one of the causes of adult diseases. However, it is not well known what suppresses body fat accumulation, is effective as a more positively used energy, and has excellent stability and texture.

  Patent Document 1 describes that an oil and fat composition contains diglyceride containing a medium chain and a long chain aliphatic group, and has an effect of suppressing body fat accumulation while being weak as an effect.

Patent Document 2 discloses a diglyceride in which the oil and fat composition contains two long-chain aliphatic groups, and is used as a bloom inhibitor for chocolate.
JP-A-8-60180 Japanese Patent Laid-Open No. 5-168142

  The present invention is less likely to accumulate as body fat when ingested into the body, and can be used more actively as energy, and contributes to the storage of glycogen in the liver and muscles, etc. when exhausted, fatigued, exercised, etc. The purpose of the present invention is to provide fat-containing foods that can achieve effects such as fatigue recovery, nutritional supplementation, stamina enhancement, and the excellent oxidation stability of fats and oils that are contained, and that have a good mouthfeel and other texture. .

  In order to achieve the above object, the inventors of the present invention have focused on the metabolic characteristics of nutrients related to fats and oils, and as a result, partial glycerides composed of specific medium and short chain fatty acids are used as energy as described above. The present invention has been completed by finding out that it is excellent in texture and oxidative stability, together with the advantage of being an oil and fat that is easy to control and suppress fat accumulation.

  That is, the present invention is a food containing 85% by weight from 1 when a diglyceride composed of a fatty acid having 2 to 10 carbon atoms and a fatty acid having 10 carbon atoms is consumed.

  A preferred partial glyceride is diglyceride. More preferably, at least one of the two fatty acids constituting the diglyceride is a fatty acid having 8 to 10 carbon atoms, or at least one of the two fatty acids constituting the diglyceride is a fatty acid having 10 carbon atoms. Or the two fatty acids constituting the diglyceride are both fatty acids having 8 to 10 carbon atoms. The partial glyceride may be capric acid diglyceride.

  Foods containing 0.5 to 85% by weight of partial glycerides are preferred.

  In another preferred food, the partial glyceride is a diglyceride, and at least one of the two fatty acids constituting the diglyceride is a fatty acid having 10 carbon atoms, and the partial glyceride contains 4.0% by weight or more.

  The preferred form of the food is a beverage or an oral administration agent.

  The present invention is a food in which all or part of the fat or oil of the fat-containing food is substituted with a partial glyceride, the partial glyceride is composed of a fatty acid having 2 to 10 carbon atoms, and the content of the partial glyceride in the food It is also a food that is 0.5% by weight or more, especially when taken orally.

  By taking the food of the present invention, the intake person is replenished with energy. In addition, accumulation of body fat is suppressed in the intake person. Partial glycerides are easy to burn as energy and have little fat accumulation in internal organs and adipose tissue. That is, glycogen is not consumed and is easily preserved. Thus, glycogen storage is improved. In particular, this effect is more pronounced when substituted with partial glycerides in foods containing 0.5% by weight or more of fats and oils.

  When the food of the present invention is ingested, other types of fats are preferentially burned over glycogen compared to when it is not ingested, and therefore the decrease in glycogen is greatly reduced.

  In addition, partial glycerides, in view of the remarkable effect, suppress the accumulation of other fats (fats) in the internal organs and adipose tissue in addition to the above-mentioned effects, or promote the burning of accumulated fat. Possibility is suggested.

  Hereinafter, the present invention will be described in detail.

  In the present invention, partial glycerides include monoglycerides and diglycerides. However, since monoglycerides having 2 to 10 carbon atoms usually have bitterness and the like, when used as food, it may be necessary to make the food to take advantage of its flavor or to use in combination with a flavor masking agent. On the other hand, diglyceride is weak in bitterness and has a wide range of application to foods. In this respect, it is more preferable to contain a large amount of diglyceride than to include a large amount of monoglyceride.

  The fatty acid is a fatty acid having 2 to 10 carbon atoms such as acetic acid, butyric acid, caproic acid, caprylic acid and capric acid. If the carbon number is small, it tends to produce a unique flavor, a flavor masking agent is required, and it is necessary to make foods that take advantage of the unique flavor. The thing of 8-10 is more preferable. In particular, in diglyceride, one of the two fatty acids is preferably a fatty acid having 8 to 10 carbon atoms, particularly a fatty acid having 10 carbon atoms, and both of them are fatty acids having 8 to 10 carbon atoms. More preferred are capric acid diglycerides, both of which have 10 carbon atoms.

  The food as referred to in the present invention refers to a food containing fats and oils and finally having a mouth. The content of the partial glyceride contained in the food is 0.5% by weight or more, preferably 1% by weight or more, more preferably 2% by weight or more, and further preferably 4% by weight or more based on the food. That is, the effect of the present invention is remarkable for a relatively high calorie food containing 0.5% by weight or more of fats and oils.

  As the ingredients other than the partial glycerides in the food, any ingredients that can be used for food can be used.

  Examples of this food include baked confectionery such as cookies and biscuits, fried confectionery such as potato chips, cakes, ice cream, meat such as sausages and hamburgers, stew, fried food such as fried and tempura, juice and nutrition drinks Such as beverages. Moreover, creaming powder etc. should just satisfy | fill the required amount in the state put into coffee or tea. Similarly, the dressing and mayonnaise should satisfy the required amount in a state attached to vegetables, etc., and margarine and fat spreads in a state attached to bread.

  The food of the present invention containing the partial glycerides as described above has very little body fat accumulation and is very easily converted into energy. Furthermore, since this action is preferentially performed, it is considered that glycogen in the liver and muscle is preserved and can contribute to stamina maintenance and the like. Therefore, it is extremely effective for nutritional supplementation, fatigue recovery, stamina enhancement, etc. during fatigue, physical strength decline, before exercise, during exercise, and after exercise.

  The food of the present invention is preferably an oral administration agent. Examples of the dosage form include tablets, capsules, powders, granules and syrups. For these preparations, usual glazes, disintegrants, binders, lubricants, dyes, diluents and the like are used. Glucose, lactose, etc. as glazes, starch, sodium alginate, etc. as disintegrants, magnesium stearate, paraffin sulfate, talc, etc. as lubricants, dimethylcellulose, gelatin, polyvinylpyrrolidone, etc. as binders Is used.

The effects of the present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, “%” is based on weight unless otherwise specified.
(Preparation of fats and oils)
Capric acid and glycerin were mixed at a molar ratio of 2: 1 using a commercially available lipase preparation (lipase product name: “Lipozyme 3A”, manufactured by Novo Industry AS), which is an immobilized 1,3-position selective lipase, under reduced pressure. The reaction was carried out at 40 ° C. After the lipase preparation was filtered off, the anti-finished product was subjected to molecular distillation, and purification such as decolorization and deodorization was performed to obtain an oil and fat with 85% diglyceride and 15% triglyceride (Oil preparation A).

  By using rapeseed oil-decomposed fatty acid in the same manner as above, an oil and fat of 86% diglyceride and 14% triglyceride was obtained (oil preparation B).

  Moreover, 1 mol of capric acid was added to 1 mol of oleic acid monoglyceride (O-95R: manufactured by Kao Corporation) using the lipase preparation as a catalyst, and the mixture was reacted at 60 ° C. under reduced pressure. After filtering the lipase preparation, the anti-finished product is subjected to molecular distillation, monoglyceride, fatty acid, capric acid-capric acid diglyceride components are removed as much as possible, and further purification such as decolorization and deodorization is performed to obtain diglyceride 80.9% (capric acid -Oils of capric acid diglyceride 0.5%, capric acid-oleic acid diglyceride 50%, oleic acid-oleic acid diglyceride 30%) and triglyceride 19.1% (oil preparation C).

  Moreover, capric acid, palmitic acid and glycerin were mixed at a molar ratio of 1: 1: 1 using the lipase preparation as a catalyst, and reacted at 60 ° C. while reducing the pressure. After filtering the lipase preparation, the anti-finished product is subjected to molecular distillation, monoglyceride, fatty acid, capric acid-capric acid diglyceride components are removed as much as possible, and further purification such as decolorization and deodorization is performed to obtain diglyceride 80.8% (capric acid -Oils and fats of capric acid diglyceride 0.5%, capric acid-palmitic acid diglyceride 51%, palmitic acid-palmitic acid diglyceride 29%) and triglyceride 19.2% were obtained (oil preparation D).

  Further, capric acid, caproic acid and glycerin were mixed at a molar ratio of 1: 1: 1 using the lipase preparation as a catalyst, and reacted at 60 ° C. while reducing the pressure. After filtering the lipase preparation, the anti-finished product is subjected to molecular distillation, followed by purification such as decolorization and deodorization. 42.3%, caproic acid-caproic acid diglyceride 15.8%) and triglyceride 14.3% were obtained (oil preparation E).

In addition, the glyceride composition and fatty acid composition of each fat and oil were analyzed by the following methods.
・ Measurement of glyceride composition distribution After silylating fats and oils with a silylating agent (manufactured by Kanto Chemical Co., Ltd., silylating agent TH), equipped with a capillary column (for example, J & W, DBTM-1), equipped with a flame ion detector Analysis by gas chromatography, and the glyceride composition distribution in fats and oils was determined from the retention time and peak area ratio of the obtained chart.
・ Measurement of fatty acid composition Gas chromatography according to the method of `` 2.4.20.2-77 Preparation method of fatty acid methyl ester '' and `` 2.4.21.2-73 Fatty acid composition '' in `` Standard oil analysis test method '' edited by Japan Oil Chemical Association Analyzed in The fatty acid distribution was determined from the retention time and peak area ratio of the obtained chart.

Table 1 shows the composition of the fats and oils used.
Example 1
Oxidation stability and dissolution in the mouth were evaluated for each of the tocopherol 600 ppm addition products of each of the oil preparations A, B, C, and D. Oxidation stability was measured at 120 ° C. according to “2.4.28 Stability test for auto-oxidation 2.4.28.2-93 CDM test” in “Japan Oil Chemistry Association, Standard Oil Analysis Test Method”. The results are shown in Table 2.

From the above results, the oil preparation A was superior in oxidation stability compared to the oil preparations B and C. In addition, since it melts well in the mouth, it was found to be a highly versatile oil that is easy to use in various foods.
Example 2
Eight 6-week-old SD rats were used for each diet, and the rats were fed with the diet shown in Table 3 for 3 weeks. Table 4 shows changes in body weight and changes in body fat percentage on day 21 during the experiment. Table 5 shows the amount of serum triglyceride after sacrifice.

The oil and fat 1 diet group has a significantly lower serum triglyceride level than the other oil and fat diet groups. Moreover, since the body fat rate is the same result, it can be seen that the diet using the fat 1 has less fat accumulation in the viscera and adipose tissue.
Example 3
Eight 6-week-old SD rats were used for each diet, and the rats were fed with the diet shown in Table 6 for 3 weeks. In addition, from the 14th day of breeding, the rats were given a running exercise for 30 minutes once a day using a treadmill.

  Table 7 shows changes in body weight during the experimental period, changes in body fat percentage on the 21st day, and exercise duration by adding treadmill exercise. Table 8 shows the amount of serum triglyceride after sacrifice.

From the above results, the oil and fat 5 diet group was improved compared to other oil and fat diet groups in the exercise duration. Moreover, also in the body fat percentage, the oil / fat 5 diet group showed a lower value than the other oil / fat diet groups. From the above, it was found that the diet using the fats and oils of the present invention is very easily changed to energy during exercise and is difficult to accumulate as body fat.
Example 4
Next, the usage example as a drink is shown. It emulsified and prepared using the fats and oils preparation A by the mixing | blending shown in Table 9.

As a result, it was found that the emulsion stability is high, and the flavor can be used without any particular problem.
Example 5
Next, the usage example to a flour product is shown. Cookies were baked by a conventional method using the fat and oil preparation A with the formulation shown in Table 10.

As a result, it was found that the flavor was good and the releasability after baking was good, so that it could be used in the same manner as ordinary fats and oils.
Example 6
Next, the example of use to a whipped cream is shown. According to the formulation shown in Table 11, an oil phase (oil component liquid) and an aqueous phase (aqueous component liquid) were prepared and then mixed and pre-emulsified. The resulting premix was homogenized with a homogenizer at 60 ° C. Next, the obtained emulsion is sterilized using a UHT sterilizer (145 ° C., 3 seconds; manufactured by Iwai Machine Industry Co., Ltd.), and then re-homogenized aseptically with a homogenizer at 70 ° C. It was. The obtained emulsion was cooled to 15 ° C. and aged overnight after filling. The obtained emulsion was further whipped using a vertical whipping machine (manufactured by Kanto Blender Kogyo Co., Ltd.) to prepare a whipped cream.

As a result, it was found that the whipped cream has good shape retention, flavor, and texture, and can be used in the same manner as ordinary fats and oils.
Example 7
Next, the usage example to a cocoa drink is shown. In accordance with the formulation shown in Table 12, they were mixed and homogenized at 70 ° C. with a homogenizer to prepare a cocoa beverage.

As a result, it was found that the food has moderate bitterness and can be used in the same manner as ordinary fats and oils without any particular problem in the emulsified state.
Example 8
A commercially available gelatin capsule No. 2 (weight: 53.3 mg) was filled with 150 mg of oil preparation A or E, and a hard capsule was prepared by a conventional method.

  In a hard capsule skin composition comprising the above components, 500 mg of fat or oil preparation A or E was filled by a conventional method to produce a hard capsule.

Claims (5)

A food containing 1 to 85% by weight of a diglyceride composed of a fatty acid having 2 to 10 carbon atoms and a fatty acid having 10 carbon atoms. A food containing 10 to 92.42% by weight of fat and oil having a capric acid content of 100% by weight among the fatty acids constituting the fat and oil, and containing 5.097 to 78.56% by weight of diglyceride in the food. A food containing 10 to 73.78% by weight of an oil and fat containing 100% by weight of capric acid among fatty acids constituting the fat and oil, and containing 8.5 to 62.713% by weight of diglyceride in the food. The food according to claim 1, wherein the food is baked confectionery, fried confectionery, cake, ice cream, meat, fried food, beverage, creaming powder, dressing, mayonnaise, margarine or spread. The food according to claim 1, wherein the food is a cookie, biscuit, potato chip, sausage, hamburger, stew, fry, tempura, juice or energy drink.